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Tunisian Brik
Tunisian Brik is a delicate, crispy pastry parcel, typically triangular, filled with a savory mixture. The most classic version features tuna, mashed potatoes, capers, and a whole egg, which is traditionally cooked until the yolk is still runny. It's a popular appetizer or snack, known for its satisfying crunch and flavorful filling.
ð§ ææ
- 8 sheets Brick pastry sheets (malsouka or spring roll wrappers)
- 2 medium Potatoes(boiled and mashed)
- 1 can Canned tuna(drained)
- 1/2 medium Onion(finely chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Capers(optional)
- 1 tsp Harissa paste(optional, for spice)
- 4 large Eggs
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
In a bowl, combine the mashed potatoes, drained tuna, chopped onion, parsley, capers (if using), and harissa (if using). Season with salt and pepper. Mix well to form the filling.
- 2
Lay one brick pastry sheet flat on a clean surface. If using spring roll wrappers, you might need to fold them into a square or triangle shape first, depending on the brand.
- 3
Place a portion of the filling mixture in the center of the pastry sheet, forming a small well in the middle.
- 4
Carefully crack one egg into the well. Fold the pastry sheet over the filling to create a triangle or half-moon shape, ensuring the edges are sealed. You can moisten the edges with a little water to help seal.
- 5
Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until shimmering (around 350-370°F or 175-185°C).
- 6
Carefully slide the filled brik into the hot oil. Fry for about 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip it gently. The egg inside should be cooked to your preference (traditionally runny).
- 7
Remove the brik from the oil and drain on paper towels. Serve immediately with lemon wedges for squeezing over.
ð¡ ããã®ã³ã
- âWork quickly when assembling and frying the brik, as the pastry sheets can dry out or become soggy.
- âEnsure the oil is hot enough before frying to achieve a crispy exterior.
- âIf you prefer a fully cooked egg, fry for a slightly longer time.
- âChinese egg roll wrappers or Filipino lumpia wrappers can be used as substitutes for malsouka.
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- Add grated cheese (like Edam or mozzarella) to the filling.
- Use ground chicken or beef seasoned with spices as an alternative filling.
- Some recipes include mashed chickpeas or other vegetables in the filling.